Tortilla, Fajita, Enchilada or Burrito!! ?

LAST night my supper was delicious, full of flavour and fun to eat but as I munched I was not sure whether I was eating a tortilla, a fajita, an enchilada or a burrito. What is the difference ? Tortilla originated in Mexico and are flat, thin breads used to make burrito, enchilada and fajita. Burrito are a traditional Mexican dish consisting of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose a filling. The flour tortilla is usually lightly grilled or steamed to soften it and make it more pliable. In Mexico, meat and refried beans are often the only fillings. An enchilada is another traditional Mexican dish. It is a floured tortilla flat bread rolled with a beef filling and covered with a chilli pepper sauce. Fajita, on the other hand, is a Tex Mex dish. Tex Mex is a fusion of Texan and Mexican cooking. Basically the Texans took the Mexican style and added twice the amount of meat, vegetables and loads of cheese. The Tex Mex fusion gathered popularity in the late 1800s on the railway service between Texas and Mexico. It is again folded to enclose the filling and becomes a portable snack. Just to clarify, we often call the Spanish omelette or Spanish tortilla, simply tortilla but it is not be confused with the Mexican maize tortilla, it is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil. Here is my collaboration of ingredients which I rolled in a Mexican flat bread. 1 packet of floured flat breads or tortillas Free range chicken breast 1 teaspoon of cumin seed 2 tsp paprika 1 clove grated garlic Olive oil Cut the chicken breast into strips and marinate in the other ingredients for a couple of hours or overnight. You will also need: Cherry tomatoes 2 sliced chillies 1 clove sliced garlic Pinch of brown sugar Fry the chilli in a little oil on a low heat to infuse the oil, this takes about 10 mins and will slightly colour the edges of the chillies. Turn off the heat and add the garlic which will cook in the residual heat and not burn. Then add the pinch of brown sugar. Cut the tomatoes into quarters and dress with chillies and oil. Leave to stand in the fridge for a few hours or overnight. Other ingredients: ½ a cucumber Rock salt Fresh coriander Yoghurt Cut the cucumber top to toe and de-seed using a teaspoon. Cut into chunks and season with salt and coriander. When you are ready to eat, pan fry the chicken strips. Once cooked load up the tortilla with the salads, chicken, yoghurt and roll up into your own fajita. If you overload and only achieve a fold don’t worry, the Mexicans call this presentation tacos. Dinner’s served!

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